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Old 10-17-2012, 02:16 PM   #21
brewmadness
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Jan 2011
Ionia, MI
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Ahh - the last time I checked Meijer they didn't have it. I will be looking again. I also like Red's Rye, although better in the tap room rather than bottles (not sure why that is?) Ruthless is just a little more "in your face".

 
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Old 10-17-2012, 05:21 PM   #22
Denny
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Jun 2005
Eugene, OR
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Quote:
Originally Posted by DesertPunk1981 View Post
I'm working on a recipe for an Imperial Chocolate Rye Porter. I was planning on only using 5% rye malt (this will be my first rye beer). Any suggestions?
Yes, use at least 15% rye if you want to be able to taste it IMO.
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Old 10-17-2012, 05:38 PM   #23
RmikeVT
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Apr 2012
Baltimore, MD
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Quote:
Originally Posted by slotish View Post
I heared that exlellent rye beers are german hefe-weizens with addition of rye malt ( up to 20% ) of total grain bill. What is more, I'm brewing one of this beer right now
I'm brewing this recipe:
Pils malt - 4,4 lbs ( 2 kg )
Rye malt - 2,2 lbs ( 1 kg )
Wheat malt - 2,2 lbs ( 1 kg )
Spelt malt - 8,8 oz ( 0,25 kg ) just to get rid of the rests of this malt out of my stock
Munich dark - 7 oz ( 0,2 kg )
Crystal 200EBC - 5,29 oz ( 0,15 kg )
Chocolate 625 EBC - 1,06 oz ( 0,03 kg)

98F - 35min
then slow heating to
160F - 45 min
172F - mash out

60 min - Sybilla 6%ak 15g ( 0,53 oz )
15 min - Sybilla 6%ak 10g ( 0,35 oz )

and for the yeast Wb - 06

I was planning a dunkelweizen this weekend -- I think I will do a Roggenbier instead. Im thinking Roggenbock -- thanks for the thread.

 
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Old 10-17-2012, 05:58 PM   #24
inhousebrew
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Aug 2012
minneapolis, minnesota
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I've brewed a American Amber Rye beer that I call the Redheaded Ryechild. It's got a lot of crystal for a full body, complimented by the rye flavor and citrusy hops.
Basically it breaks down to 60% Pale Ale Malt (I like Maris Otter), 30% Rye Malt, 5% Crystal-120 and 5% Special B. It's super tasty and and next time I might try swapping out the Special B for English Extra Dark Crystal and I might even at a bit of naked oats for some silky smoothness but it's good as is. Use your favorite american hops but I like centennial. If you want more there are directions and more specifics in the recipe section under American Ales.
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Old 10-17-2012, 07:06 PM   #25
TNGabe
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Aug 2012
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I'm bottling a Rye BPA today that came out very nice. It's 85% pale, 15% rye (by weight), 5% turbinado (by extract). All willamette around 32 IBU. T-58. Can't wait to get it carbed up!

 
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Old 10-17-2012, 11:50 PM   #26
DesertPunk1981
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Apr 2010
Orange County, CA
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Quote:
Originally Posted by Denny

Yes, use at least 15% rye if you want to be able to taste it IMO.
Thanks, I'm hearing you don't want to go too much over 15% rye due to intensity & stuck mash probability. I talked to Matt Brynildson yesterday at Firestone Waller, he recommends I start with 10%. I think 15% will give it more of a Dry rye bread flavor, but for this one I'm trying to balance it... I'm gonna attempt a recipe at 10% & adjust from there.

 
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Old 10-18-2012, 12:39 AM   #27
Northcalais40
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Jul 2010
south of hardwick
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The local brewshop in Plainfield, VT has Chocolate rye as well as some other specialty rye malts. Got me thinking.

 
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Old 10-18-2012, 01:09 AM   #28
Denny
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Jun 2005
Eugene, OR
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Quote:
Originally Posted by DesertPunk1981 View Post
Thanks, I'm hearing you don't want to go too much over 15% rye due to intensity & stuck mash probability. I talked to Matt Brynildson yesterday at Firestone Waller, he recommends I start with 10%. I think 15% will give it more of a Dry rye bread flavor, but for this one I'm trying to balance it... I'm gonna attempt a recipe at 10% & adjust from there.
Not true AFAIAC. I've gone 40%, had no lautering issues and it made delicious beer. Commercial brewers do have concerns about lautering (that's why the SN rye beer is so wimpy), but the beauty of homebrewing is that we don't have those constraints.
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Old 10-18-2012, 10:55 PM   #29
junior
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May 2011
Clifton, NJ
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Hey everyone, I have a question about rye grain, does it produce the same percentage of fermentable sugars as two row and other base malts?

 
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Old 10-18-2012, 11:07 PM   #30
Leithoa
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Aug 2012
Akron, ohio
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Palmer lists Rye as 1.029 ppg.
I recently did a Pumpkin Rye
3 Gallons
Rye 25% 1.5lbs
Vienna 33% 2lbs
German Pils 33% 2 lbs
Crystal 20 8% 0.5lbs
Hops
40 min 0.5 oz Goldings 2.5 AAU
20 min 0.25 oz Golding 1.125 AAU
20 min 0.25 oz Hallertau 1 AAU

Mash at 154, Mash out 170.
OG 1.042 Ferment 4 weeks at 67F
20 IBU ABV 5%
Which I think would be a good base for a nice rye ale (already edited out pumpkin/spice for you) if you left out the pumpkin and spices. Make sure you go for medium-high carbonation levels. I went for High carb levels and they over-power(IMO) the rye falvor and completely dwarf the spice character.
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